Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup
This Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup is rich, cozy, and full of warm vanilla flavor. Made with soft brioche bread soaked in a thick vanilla bean buttermilk custard, it’s baked until golden and crisp on top while staying soft and custardy in the center. Serve it warm with a scoop of vanilla ice cream, a generous drizzle of silky buttermilk syrup, and a pinch of flaky sea salt for the ultimate sweet and salty dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brioche bread, preferably dried out overnight (challah or French bread also work great)
Buttermilk (substitution: milk of choice; I recommend whole milk)
Heavy cream
Brown sugar
Granulated sugar
Vanilla bean paste or extract
Cinnamon
Salt
Eggs
Salted butter
Baking soda
Optional: Turbinado sugar, for topping
Vanilla ice cream, for serving
Flaky sea salt, for serving
Why You’ll Love Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup:
Perfectly Crisp and Soft: The top bakes up golden and crisp, while the inside stays rich, soft, and custardy.
Made with Buttery Brioche: Brioche bread gives this bread pudding a tender texture and just the right amount of richness.
Vanilla Bean Buttermilk Custard: The custard is thick, creamy, and packed with warm vanilla flavor—balanced by a subtle tang from the buttermilk.
Small Batch and Simple: No leftovers or waste—just the right amount to serve a few people or satisfy a cozy craving.
Silky Buttermilk Syrup: Poured warm over the bread pudding, it adds sweetness, depth, and an irresistibly smooth finish.
Finished with Vanilla Ice Cream and Sea Salt: Cold ice cream melts into the warm pudding, while a sprinkle of flaky sea salt brings it all together.
Great for Any Occasion: Whether it’s a casual weeknight or a dinner party dessert, this recipe is comfort food at its best.
Tips for Making Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup:
Use Stale or Day-Old Brioche: Slightly dry bread soaks up the custard better without turning mushy. Cut into cubes and let it sit out for a few hours or lightly toast it in the oven (instructions on the recipe card below) if needed.
Make Sure the Custard Is Well Mixed: Whisk the eggs, buttermilk, cream, sugar, and vanilla bean thoroughly so the custard is smooth and evenly flavored.
Let the Bread Soak Fully: After combining the bread and custard, let it sit for at least 30 minutes so the brioche absorbs all the rich liquid.
Use a 9x5" Loaf Pan: This size creates the perfect thickness for a small batch—tall enough for a soft center, with golden, crisp edges.
Don’t Overbake: Bake until the top is golden and crisp but the center still has a slight wobble. It will finish setting as it cools.
Warm the Buttermilk Syrup Before Serving: The syrup thickens as it cools, so reheat gently if needed for that silky, pourable texture.
Serve Warm with Ice Cream: The contrast of hot bread pudding and cold vanilla ice cream makes each bite extra indulgent.
Add Flaky Sea Salt Last: A light sprinkle of sea salt just before serving enhances the sweetness and balances the richness.
How to Store Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup:
Refrigerator: Once cooled, store leftover bread pudding in an airtight container or cover the loaf pan tightly with foil. It will keep in the fridge for up to 4 days. For best results, reheat before serving.
Reheating: Warm slices in a 300°F oven for 10–15 minutes or microwave briefly until heated through. Reheat the buttermilk syrup separately and drizzle over just before serving.
Freezer: Bread pudding can be frozen without the whipped cream or syrup. Wrap cooled slices in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight and reheat before serving.
Buttermilk syrup storage: Store any leftover syrup in a sealed jar or container in the fridge for up to 7-10 days. Reheat gently before pouring—it will thicken as it cools. It’s also incredible on top of pancakes, waffle, etc.
Best served warm: For peak flavor and texture, always serve warm with a fresh scoop of ice cream and a drizzle of hot syrup.
FAQs:
Q: Can I make this bread pudding ahead of time?
A: Yes. You can fully bake it, let it cool, and store it in the fridge. Reheat before serving and add ice cream, syrup, and flaky salt just before bringing it to the table.
Q: What kind of bread works best?
A: Brioche is ideal because it’s soft, rich, and soaks up the custard beautifully. Challah, French bread, or soft sandwich bread will also work in a pinch.
Q: Do I need to use buttermilk in the custard and syrup?
A: Yes—real buttermilk adds a subtle tang that balances the sweetness. If you don’t have any, a mix of milk and a splash of lemon juice can work in the syrup, but real buttermilk gives the best results.
Q: How do I know when the bread pudding is done baking?
A: The top should be golden and crisp, and the center should still have a slight jiggle. It will continue to set as it cools.
Q: Can I double the recipe?
A: Definitely. You can double the ingredients and bake it in 9” round, or an 8x8 or 9x9-inch pan—just keep an eye on the bake time and test the center for doneness.
Q: What makes this a “small batch” recipe?
A: It’s baked in a 9x5" loaf pan and serves about 2–4 people, making it perfect for cozy nights or smaller gatherings.
Check out my other bread pudding recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this small batch classic bread pudding with homemade buttermilk syrup. Happy baking!
